The quality change of fig wine fermented by RV171 yeast during the six-month aging process
文献类型： 外文期刊
作者： Ma, Jian 1 ; Ma, Yanhong 1 ; Zhang, Hongzhi 1 ; Chen, Zhiling 1 ; Wen, Bo 2 ; Wang, Yu 2 ; Huang, Wuyang 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Shanxi, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 50 Zhongling St, Nanjing 210014, Peoples R China
关键词： Fig wine; Fermentation; Box-behnken design; Aging process; Quality change
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 166 卷
页码：
收录情况： SCI
摘要： In the present study, the objective was to determine the quality changes of fig wine fermented with single yeast during six months of aging process. The suitable single yeast was screened, and the optimal fermentation process was determined through single-factor experimental analysis and response surface methodology. The fig wine prepared by the optimal fermentation process then aged for six months. The results showed that the strain RV171 was the most suitable yeast among six evaluated yeast strains. The optimal process conditions were yeast addition 0.3%, fermentation temperature 28 degrees C, and fermentation time 9 days. During the aging process, the contents of vitamin C, total phenolics and flavonoids, as well as antioxidant activity of fig wine changed significantly. There was a positive correlation between these bioactive substances and antioxidant capacity. In addition, significant differences existed for volatile aroma compounds in fig wine at different aging times. When fig wine is aged for one month, the content of ester volatile components was the highest, while the aroma is better than the others. The present study could provide theoretical basis for the production and aging process of fig wine, which would be helpful for further investigation and application of figs to functional foods.
- 相关文献
作者其他论文 更多>>
-
Inhibition of Hyperglycemia and Hyperlipidemia by Blocking Toll-like Receptor 4: Comparison of Wild-Type and Toll-like Receptor 4 Gene Knockout Mice on Obesity and Diabetes Modeling
作者：Zhao, Xingyu;Huang, Wuyang;Zhao, Xingyu;Zheng, Jiawei;Huang, Wuyang;Wang, Jing;Huang, Wuyang;Li, Bin
关键词：TLR4; glycolipid metabolism; obesity and diabetes modeling; knockout
-
Manure derived hydrochar reduced phosphorus loss risk via an alteration of phosphorus fractions and diversified microbial community in rice paddy soil
作者：Ding, Shudong;Li, Jing;He, Shiying;Xie, Huifang;Fu, Haibin;Feng, Yanfang;Xue, Lihong;Wang, Yu;Xie, Huifang;Fu, Haibin;Shaheen, Sabry M.;Rinklebe, Joerg;Shaheen, Sabry M.;Shaheen, Sabry M.
关键词：Hydrothermal carbonization; P speciation in paddy soils; 31P liquid NMR; Microbial community; Network diagram analysis
-
In vitro fermentation characteristics of blueberry anthocyanins and their impacts on gut microbiota from obese human
作者：Xu, Lujing;Huang, Wuyang;Tang, Zhaocheng;Qiu, Zeyu;Tang, Zhaocheng;Qiu, Zeyu;Herrera-Balandrano, Daniela D.;Li, Bin;Yang, Yiyun
关键词：Blueberry anthocyanins; Fermentation; Degradation; Gut microbiota; Short-chain fatty acids; Obesity
-
Preparation and characterization of zein-tannic acid nanoparticles/chitosan composite films and application in the preservation of sugar oranges
作者：Li, Shuangjian;Liu, Xiaoli;Zhang, Xiaoqian;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Liu, Xiaoli;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Zhang, Hongzhi
关键词：Chitosan film; Nanoparticle; Antibacterial activity; Sugar orange
-
Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.)
作者：Wang, Zhen;Song, Wancheng;Song, Haizhao;Wang, Zhen;Song, Wancheng;Huang, Wuyang;Li, Ying;Feng, Jin
关键词：Burdock pectic polysaccharides; Homogalacturonan; Rhamnogalacturonan-I; Rheological behavior; Emulsifying properties; Cellular antioxidant activity
-
Tandem mass tag-based quantitative proteomics elucidates the inactivation mechanisms of high-power pulsed microwave treatment on Pseudomonas aeruginosa PAO1
作者：Zhang, Yaxin;Zhu, Yongsheng;Cui, Xiaozhen;Zhang, Xiaoqian;Liu, Xiaoli;Zhang, Hongzhi;Zhang, Yaxin;Liu, Xiaoli;Zhang, Hongzhi;Corradini, Maria G.;Singh, Maleeka
关键词：Pseudomonas aeruginosa; High-power pulse microwave; Quantitative proteomics; Differentially accumulated proteins; Quorum sensing
-
Immune regulation and inflammation inhibition of Arctium lappa L. polysaccharides by TLR4/NF-κB signaling pathway in cells
作者：Zeng, Feng;Li, Ying;Zhang, Xiaoxiao;Zhao, Xingyu;Huang, Wuyang;Zeng, Feng;Shen, Li;Huang, Wuyang;Zhang, Xiaoxiao;Zhao, Xingyu;Huang, Wuyang;Beta, Trust;Li, Bin;Chen, Rui;Huang, Wuyang
关键词：Arctium lappa L.; Burdock roots; Polysaccharides; Immunoregulation; Inflammation; TLR4/NF-kappa B signaling pathway
